Fleming’s Potatoes
By kevinsaroz
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Ingredients
- 3 Tbsp. jalapeños
- 4 oz. leeks
- 1-1/2 tsp. Kosher salt
- 1 tsp. black pepper
- 1-1/2 oz. butter, lightly salted
- 2 cups heavy cream
- 1-1/2 cups half & half
- 4 oz. cheddar cheese, grated
- 4 oz. jack cheese, grated
- 3 lbs. Idaho russet potatoes
Details
Servings 6
Preparation
Step 1
Remove seeds from jalapeños and dice finely. Cut ends off leeks. Dice the bottom 3 inches of leeks into 1/2-inch pieces.
Place butter in large sauce pot set on medium high heat. Add jalapeños, leeks, salt and pepper, sauté for 4-5 minutes. Add cream and half & half and bring to a simmer. When cream is hot, pull off stove, add both cheeses and blend in thoroughly.
Peel potatoes and slice thinly. Spray sides and bottom of a 9” x 13” baking dish with pan coating. Evenly distribute the potatoes and sauce in the pan.
Cover with aluminum foil and bake at 350° F for 1 hour. Remove foil and bake another 15 minutes till top is a dark, golden brown.
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